Ćevapi
Authentic Balkan grilled sausages, known as ćevapi, are small, finger-shaped portions of minced meat seasoned and grilled to perfection. Typically served in a warm somun (flatbread) with finely diced raw onion and a dollop of creamy kajmak.
🧂 Ingredients
- 400 g Ground beef(preferably 20% fat content for flavor and juiciness)
- 200 g Ground lamb(adds a distinct flavor, optional; can substitute with more beef)
- 4 cloves Garlic(minced or finely grated)
- 1/2 tsp Baking soda(essential for tenderizing the meat)
- 1 tsp Paprika(sweet or smoked paprika)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
- 4 Somun bread(or other flatbread like lepinja or pita)
- 1 Onion(medium, finely diced)
- 100 g Kajmak(a traditional clotted cream, or substitute with sour cream or crème fraîche)
👨🍳 Instructions
- 1
In a large bowl, combine the ground beef and ground lamb (if using). Add the minced garlic, baking soda, paprika, salt, and freshly ground black pepper. Mix thoroughly with your hands until all ingredients are evenly distributed. The mixture should feel slightly sticky.
⏱️ 10 minutes - 2
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This resting period allows the flavors to meld and the baking soda to tenderize the meat, resulting in a much more succulent ćevapi.
⏱️ 2+ hours - 3
Remove the meat mixture from the refrigerator. Lightly wet your hands with cold water to prevent sticking. Take about 40-50g of the meat mixture and roll it between your palms to form small, finger-shaped sausages, approximately 8-10 cm (3-4 inches) long and 2 cm (3/4 inch) thick. Place the formed ćevapi on a plate or baking sheet.
⏱️ 15 minutes - 4
Preheat your grill or grill pan to high heat. Ensure the grates are clean and lightly oiled. Place the ćevapi on the hot grill, ensuring they have enough space between them. Grill for about 5-7 minutes per side, turning occasionally, until they are nicely browned and cooked through. They should have a slightly charred exterior and be juicy inside. Avoid overcooking to keep them moist.
⏱️ 10-15 minutes - 5
While the ćevapi are grilling, lightly toast or warm the somun bread on the grill for the last minute or two, or until slightly puffed and warm. Carefully slice the somun bread open horizontally, creating a pocket. Stuff each somun with 5-6 grilled ćevapi. Top with a generous spoonful of kajmak and a sprinkle of finely diced raw onion.
⏱️ 5 minutes
💡 Pro Tips
- ✓The baking soda is crucial for achieving a tender and juicy texture in the ćevapi.
- ✓Grilling over very high heat is key to getting a good sear and char on the outside while keeping the inside moist.
- ✓Traditionally, 10 pieces of ćevapi per serving is customary, often served with extra somun and sides.
- ✓For best results, use a mix of beef and lamb. The fat content is important for flavor and texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use only ground beef for an all-beef version.
- Serve with ajvar (a roasted red pepper relish) alongside or instead of kajmak.
- Add a pinch of cayenne pepper to the meat mixture for a hint of spice.